Pastry for 9" two-crust pie
6 baking apples (each about 3" in diameter), pared & cored
3 tbsp. raisins
3 tbsp. chopped nuts
2 c. brown sugar, packed
1 c. water

Heat oven to 425 degrees. Prepare pastry as directed, except-roll 2/3 of dough into 14 inch square; cut into 4 squares. Roll remaining dough into rectangle, 14x7 inches; cut into 2 squares. Place apple on each square.

Mix raisins and nuts; fill center of each apple. Moisten corners of squares; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners (as if wrapping a package); bring corners up over apple and press together. Place dumplings in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches.

Heat brown sugar and water to boiling; carefully pour around dumplings. Spooning syrup over dumplings 2 or 3 times during baking, bake about 40 minutes or until crust is golden and apples are tender. Serve warm or cool; if desired, top with sweetened whipped cream. 6 servings.